Curried Vegetables (Gulei Sayor)

Ingredients

• twenty French beans
• four new potatoes
• nine ounces of green peas
• one and a half ounces of mustard oil
• four teaspoonfuls of ground onions
• half a teaspoonful of ground chillies
• a quarter of a teaspoonful of ground turmeric
• a quarter of a teaspoonful of ground garlic
• one teaspoonful and a half of salt
• one cupful of water

Method

1. 1

   Divide beans and potatoes, wash thoroughly, and drain.

2. 2

   Warm oil, fry ground condiments until brown, add vegetables and salt, fry well, then add water.

3. 3

   Allow to simmer over a slow fire until vegetables are tender.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 179. The excerpt below is the record exactly as published.

twenty French beans, four new potatoes, and nine ounces of green peas ; divide each bean into three pieces, and throw into a bowl of water ; divide each potato into four pieces, and throw into water ; shell the peas ; wash all thoroughly, put into a colander to drain, and cook with the following condiments : — One and a half ounces of mustard oil, four teaspoonfuls of ground onions, half a teaspoonful of ground chillies, a quarter 447 BANQUETS OF THE-JNTATIONS of a teaspoonful of ground turmeric, a quarter of a tea- spoonful of ground garlic, one teaspoonful and a half of salt, and one cupful of water. Warm the oil, let it bubble well, and fry the ground condiments ; when these are quite brown put in the vegetables and salt ; let the whole fry, stirring it well ; then add the water, and allow it to simmer over a slow fire until the vege- tables are quite tender. Gulei Hayam sama Chempadak. (Curried Chicken with Vegetable Marrow.) Take a large tender chicken, and divide it into sixteen pieces ; get a quarter of a vegetable marrow, remove the skin and the part containing the seeds, then cut it up into sixteen pieces of about two inches square, and steep in water. Fry in two ounces of oil the following ground condi- ments, etc. : — One teaspoonful and a half of salt, four teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one teaspoonful of ground chillies, half a teaspoonful of ground ginger, a quarter of a teaspoonful of ground garlic

Cook this with the app: pantry check, scaling, and the assistant.